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White bowl with black speckles filled with white rice that is topped with roasted broccoli, cauliflower, purple sweet potato chunks and a quarter of a red onion. Drizzled with sauce.
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Roasted Veggie Bowl

Looking for more meatless options to add to your rotation? This Roasted Veggie Bowl is simple to make and packed with bright, delicious flavor.
Course Main Course
Cuisine American
Keyword veggie bowl
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Meghan Payne-Hensley

Ingredients

  • 2 1/2 cups broccoli florets
  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups 1-inch sweet potato chunks, peeled
  • 1/2 red onion, cut lengthwise then quartered
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 4 cups cooked rice

For the sauce:

  • 1/2 cup olive oil
  • 1 Tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup fresh parsley

Instructions

  • Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Add veggies to the baking sheet. Drizzle with olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon pepper, garlic powder and smoked paprika. Toss until evenly coated. Bake for 20 minutes. Flip and bake another 10 minutes.
  • While the veggies are roasting, make the sauce. Add all the sauce ingredients to a food processor and pulse together. Pour into a bowl or bottle for serving.
  • Add 1 cup of rice to 4 bowls. Evenly divide roasted veggies then drizzle with the desired amount of sauce.